Document Type : Original Article
Authors
1
Former M.Sc. Student, Department of Horticultural Science, Faculty of Agriculture, Jiroft Branch, Islamic Azad University, Jiroft
2
M.Sc. Graduat in Agricultural Biotechnology, Teacher, Jiroft Branch, Islamic Azad University, Jiroft
3
Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Jiroft Branch, Islamic Azad University, Jiroft
4
Ph. D. Student of Medicinal Plants, Tehran Branch, Payame Noor University, Tehran
Abstract
The aim of this study was to evaluate the salt tolerance of two cultivars of fig (‘Kushki’ and ‘Rounou’) under in vitro conditions. Salinity treatment was performed using different concentrations of sodium chloride (0, 40, 80 and 120 mM). The results showed that salinity significantly reduced fresh and dry weight, shoot length and leaf number in both cultivars after three weeks’ treatment with sodium chloride. However, the decline was more in the ‘Kushki’. In both cultivars, the activity of antioxidant enzymes were increased with increase in the concentration of sodium chloride, and this increase was significantly higher in Kushki cultivar. The amount of sodium accumulation and Na+/K+ratio in leaves and roots of ‘Rounou’ was significantly higher than Kushki cultivar. At 120 mM concentration, all traits were significantly reduced. Seedlings of the two cultivars showed different responses for most of the evaluated traits. According to the results of this study, the Kushki cultivar was more tolerant than the Rounou cultivar to the salinity stress.
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